Cultured Feta
Feta coltivata
A smooth whipped feta-style preparation with labneh, cultured whey and olive oil.
The target is smooth, creamy, lightly salty and gently acidic, never runny.
Approximately 3 kg
Ingredients
- Feta cheese2 kg
- Labneh750 g
- Cultured whey200 g
- Olive oil100 g
- Fine sea saltas required
Method
Crumble the feta.
Add the feta, labneh and cultured whey to a food processor.
Blend until smooth.
Slowly add the olive oil.
Adjust with cultured whey until the desired texture is reached.
Taste and adjust the salt.
Pass through a fine sieve for an exceptionally smooth finish.
Refrigerate immediately.
Chef’s notes
- The finished preparation should be smooth, creamy, lightly salty and gently acidic. It should not be runny.
- The source suggests it for melon dishes, sweet carrot dishes, whipped feta sauces, vegetables and grilled bread.
Keeping
Keep refrigerated. The recipe section gives 5 to 7 days for best quality, while the production overview lists 7 to 14 days. Use the shorter 5 to 7 day window as the conservative working target unless your validated process establishes otherwise.
Allergens and diet
Milk.
Last refined · September 2026